We’re heading in a slightly different direction for the next couple of blog posts, as I have to give proper attention to the first ever Monell Cooking Club Iron Chef Competition.

Three teams of three Monellians got together this past Sunday for the friendly competition. Here was the set-up:

We met Sunday afternoon at our respective cooking houses and anxiously awaited for an email from the director of our center with the secret ingredient. We then had 4 hours to plan, shop, cook, and transport an appetizer, entree, and dessert, all of which featured the secret ingredient, to the judging house. The judges, our husbands, entertained themselves with site-seeing and beer while we frantically prepared a meal that would make them swoon. Lucky guys.

The secret ingredient? Asparagus, green or white.

Our reactions?

- Asparagus Appetizer? No problem.

- Asparagus Entree? Easy.

- Asparagus Dessert? What?!? Gross! How???

So, how did everything turn out? Let’s start with the Appetizers. Entrees and Desserts will be featured in the next two posts, so stay tuned…

Team Spargel (German for asparagus) made a delicious Bruchetta with Roasted Asparagus and Shaved Parmesan.

Team Asparagus dished up a beautifully plated Shaved Asparagus and Fennel Salad with Pomegranate Dressing.

Team LAM Chops created a unique Asparagus Guacamole.

All of these dishes were very different, and each was a unique take on Asparagus as an appetizer. Above all, they were a great start to the phenomenal meal to follow…